Promising Physical, Physicochemical, and Biochemical Background Contained in Peels of Prickly Pear Fruit Growing under Hard Ecological Conditions in the Mediterranean Countries

Table 1

Physicochemical criteria of prickly pear fresh peels of the studied varieties (Aakria, Derbana, and Mles).

Criteria	Fresh peels
	Variety Aakria	Variety Derbana	Variety Mles
Humidity (%)	83.47 ± 0.02^c	81.59 ± 0.02^a	83.28 ± 0.01^b
Water activity	0.872 ± 0.001^b	0.862 ± 0.001^a	0.864 ± 0.001^a
Brix (°Bx)	14.69 ± 0.05^a	15.80 ± 0.03^c	15.49 ± 0.05^b
pH	5.13 ± 0.01^a	5.32 ± 0.01^c	5.21 ± 0.01^b
Total titratable acidity (g citric acid/100 g of FM)	0.196 ± 0.014^b	0.130 ± 0.008^a	0.146 ± 0.007^a
Ash content (g/100 g of DM)	11.04 ± 0.06^c	8.92 ± 0.10^a	9.23 ± 0.05^b

The findings are presented in means ± standard deviation. Values with the same letter in the same column have no significant difference at .